|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility does not have a plan in place for vomit or diarrheal events. PIC Minfen has been educated about the requirements and EHS has emailed PIC the necessary documents. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding at 121F. PIC stated carrots was just cooked about an hour ago. EHS allowed carrots to be reheated back up. CDI: carrots reheated to 194F. -1.5- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and beef cooling in the walk in cooler tightly sealed with no way for cool air to flow through to cool quickly. CDI: EHS vented items -0.5- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed 2 packs of raw beef thawing on the prep table. CDI: PIC moved the frozen beef into the walk in cooler to continue thawing. -0- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working squeeze bottles at the grill with no labels. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill temperature handles in need of cleaning. There is an amount of grease buildup. -0- |